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Add a photoServings: 4
Ingredients
- 8 lrg Large eggs
- 1/2 c. Water
- 1/2 tsp Salt Pepper to taste
- 1 1/3 x Ups shredded Cheddar cheese
- 2 c. Cooled, cooked broccoli florets
- 4 Tbsp. Margarine or possibly extra virgin olive oil
Directions
- 1. Whisk Large eggs, water, salt and pepper till blended. Have your fillings minced and at room temperature and your serving plates ready.
- 2. For each omelet: Heat a 10-inch nonstick skillet till it's good and warm and a drop of water flicked onto the surfaces bounces. Add in 1 Tbsp. margarine and tilt pan to coat. Add in 1/2 c. egg mix. Work your way around the pan, drawing egg from edge to center. Repeat till egg stops flowing but is still moist on top (egg will cook thoroughly as omelet is filled and folded.
- 3. Holding skillet handle in your left hand, pointed at your navel, put 1/4 the cheese and broccoli on the left half of omelet (lefties reverse). Fold unfilled side over filling. If omelet tears, do not despair!
- 4. Holding the skillet handle in the right hand, take a plate with the other. Invert skillet so omelet falls upside-down onto plate. This way you'll have a smooth surface on top.
- NOTES :* Makes 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 190 | 73% |
| Total Fat 21.26g | 27% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 2.09g | |
| Cholesterol 417mg | 139% |
| Sodium 286mg | 12% |
| Potassium 135mg | 4% |
| Total Carbs 4.83g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.57g | 2% |
| Protein 12.43g | 20% |
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